Baked Feta

Ingredients & Substitutions

Here I explain the best ingredients for my baked feta recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Feta Cheese – You’ll need a whole block for that warm, creamy center in the middle of the dish. I don’t recommend pre-crumbled feta here. (See my tips for more detail on this!)
• Cherry Tomatoes – Halving them helps their juices mingle with the olive oil and herbs as they bake. Grape tomatoes also work. If you prefer a more concentrated tomato flavor, add a handful of my sun-dried tomatoes, too. I don’t recommend larger tomatoes because they’re more watery, but if that’s all you’ve got, you can use them if you remove the center seedy areas.
• Bell Peppers – I use both red and yellow bell peppers for a mix of color and sweet flavor, but any color bell pepper is fine. Cut them into thick strips, so they stay substantial after baking.
• Kalamata Olives – Use pitted olives to make the baked feta easy to scoop and eat. I like Kalamata olives for their briny flavor, but regular black olives work if you want something milder. I find the kind packed in olive oil are a lot more flavorful than ones in a salt water brine.
• Extra Virgin Olive Oil – Coats the vegetables and takes the garlic and herb flavors through the whole dish. I highly recommend a quality EVOO here for the best flavor — I love this one.
• Garlic – Use fresh garlic cloves, peeled and crushed. I would not mince them for this baked feta recipe, because the smaller pieces are more likely to burn in the oven.
• Herbs & Seasonings – Including fresh basil, dried oregano, sea salt, and black pepper. Fresh thyme can replace the basil, or you can use my Italian seasoning instead of oregano. For heat, add a pinch of red pepper flakes.

How To Make Baked Feta

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Season the vegetables. Add the tomatoes, bell peppers, olive oil, garlic, basil, oregano, salt, and pepper to a large baking dish. Toss to coat.
2. Add the feta. Make a space in the center of the vegetables and nestle the block of feta into the middle.
3. Pop in the oven. Bake feta with the vegetables until the cheese has softened and the veggies are tender.
4. Brown the top. Increase the oven temperature and bake for a few more minutes, until the feta is lightly browned on top. I like to finish with a little extra fresh basil for color and freshness.

Ways To Serve Baked Feta

I think of baked feta as a warm appetizer first, but the juicy vegetables make it flexible enough to turn into part of a meal, too.

• Bread & Dippers – Many people like this with crusty bread or pita chips, but I prefer to scoop it up with my low carb pita bread, almond crackers, or crisp zucchini chips.
• Greek-Style Mains – I love this as a starter for gyro meat, Greek kleftiko, or shrimp saganaki. The warm, briny vegetables work especially well with simple proteins.
• Pasta & Vegetables – Stir the warm feta and vegetables into your favorite pasta, or zucchini noodles for a lighter option. I like a squeeze of lemon at the end for a little extra acidity.
• Breakfast – Sometimes I use this as a creamy spread over toast, or even tuck leftovers into an omelette.